4 med. green or red peppers, halved & seeded
1 lb. lean veal, cut into 3/4 inch cubes
1 lg. onion, cut into thin rings
2 c. canned tomatoes, drained & coarsely chopped

Cut each pepper into 8 inch strips, lengthwise. Coat large skillet with nonstick spray or grease lightly. Heat skillet over low, add pepper, onion and 3 tablespoons water. Cook over medium heat, stirring often, until vegetables are tender. Remove vegetables from pan and set aside. Add veal to skillet; brown veal on all sides. Add tomatoes, lower heat; cover and simmer for about 30 minutes. Stir in reserved vegetables; simmer for 5 to 10 minutes. Enjoy!